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FIRE&FOOD Verlag GmbH

FIRE&FOOD 2017/04 - Single issue magazine (German)

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100 pages, DIN A4 format

From the content:

The Müritz fishermen: craftsmen in the lake district

Spoga 2017 trade fair highlights
New trends in barbecue equipment and accessories

The special meat cut: Denver Cut – by Philipp Sontag

FIRE&FOOD’S BBQ Comic

New Brat(h)wurst for the country: Heiko Brath creates delicious grilled sausages

Japanese Beef Classics: The Art of Sharing

“It smells goooood!”
Visiting Bob Ahlgren, founder of the BBQ Pit Boys

FIRE&FOOD grill menu by Benjamin Hehn

The Keltenhof: Where the treasures of fine cuisine grow

FIRE&FOOD Restaurant tip: Hohoffs 800° “The Farmhouse”

Big Moe's BBQ – Big Moe Cason at the Ruhrpott BBQ Festival

Simmental in Namibia

Cattle breeding in the savannah

BBQ Events & Scene

Plancha – wild and stormy, with Chris Sandford

FIRE&FOOD BBQ trip through the province of Friesland Part 3: Fish

Dutch Oven: Culinary Montevideo

A village in barbecue fever: This is how Königseggwald grills

The BBQ Guru CyberQ Cloud

Product test: Landmann pellet grill by Markus Mizgalski

Product test: Napoleon Pro 22 K-LEG-2 by Elmar Fetscher

The Tonka Bean: Aromatic Lucky Charm